Roasted Vegetable Harvest Bowl

1. Heat oven to 400 degrees.
2. Cut cauliflower into small florets and trim Brussels by removing the end and slicing it in half.
3. Toss with two tablespoons of olive oil and salt and place on a parchment-lined baking sheet, spacing out the vegetables so they are not touching.
4. Drain the chickpeas, rinse with water and toss with the remaining tablespoon of olive oil and a light sprinkling of salt.
5. Place on a separate parchment-lined baking sheet. Roast the vegetables and the chickpeas in the oven for 5-10 minutes, checking every few minutes and tossing in between so they’re roasted on all sides.
6. Remove from the oven and allow to cool slightly while you prepare the rest of the vegetables.
7. Julienne the carrots, slice radishes very thinly, shave the red cabbage, and chop the pecans.
8. Mix the arugula and baby gem lettuces, then place roasted vegetables and other ingredients in small piles around the corners of the bowl.
9. Top with pomegranate seeds and chopped pecans and pour over the vinaigrette when ready to serve.

Combine all the ingredients in a mason jar with a tight lid and shake vigorously. Place in the refrigerator and keep for up to 5 days.